- Pim has illustrated her recipe post with step by step photos which is useful and reassuring, even for a simple recipe.
- The first time I made this, I may have let the tomatoes break down a little bit too long – I ended up with a lot of juice and not a lot of pulp. You can see that in the picture below. I was much happier with my sauce the second batch, pictured up top.
I served this sauce over short pasta, alongside grilled hot Italian chicken sausage. There was enough sauce for two dinner-sized servings of pasta, so if you are feeding a (hungry) crowd, you’ll have to increase the recipe accordingly. The sauce was bright and fresh, and I how the nice acidic taste of the tomatoes comes through to the finished sauce.
This recipe is a great choice if you need a fast sauce and you have fresh tomatoes.
If you have less time and/or no fresh tomatoes, you can make Heidi Swanson’s 5 Minute Tomato Sauce with nice quality crushed tomatoes: I made it here.
If you have fresh tomatoes and a bit more time, here’s a great recipe from Delia Smith for Classic Fresh Tomato Sauce, a long-simmered tomato sauce: I posted it early in my blogging days.
And there you have it, a veritable quiver of tomato sauce recipes, fit for any occasion or type of tomatoes!